Sake Steamed Bass
Serves: 3
Zoie Ernser
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Sake (unfiltered)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F
3
Prepare the lemongrass by removing the outer tough leaves to reveal the white center
4
Smash each stalk with the back of a knife to release the oils and flavor
5
Lay the sliced limes in the bottom of a large baking dish
6
Evenly space the lemongrass pieces on top of the limes and lay the ginger strips evenly around the lemongrass
7
Arrange the fillets directly on top, pour the sake over the fish and season with salt
8
Cover the dish with aluminum foil and bake until the fish is firm, opaque in the center, and beginning to flake, about 15 minutes
9
The cooking time varies depending on the thickness of the fillets
10
Just before serving, spoon a little of the liquid from the dish over the fillets and transfer to plates to serve